Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing Recipe | Yummly
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Baked Acorn Squash with Wild Rice, Pecan and Cranberry Stuffing

SERIOUS EATS(1)
Jacklyn C.: "This was such an incredible recipe we made it twi…" Read More
12Ingredients
85Minutes
620Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 acorn squash (small)
  • 1/2 cup wild rice (boiled in 2 cups water for 30 minutes, then drained)
  • 1 cup long grain white rice (cooked, 1/2 cup raw rice)
  • 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
  • 1 onion (medium, finely chopped, about 1 cup)
  • 2 garlic cloves (medium, minced, about 2 teaspoons)
  • 1 tsp. fresh thyme leaves (chopped)
  • ground black pepper
  • kosher salt
  • 1/4 cup pecans (toasted and finely chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup ricotta salata cheese (grated)
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    NutritionView More

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    620Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories620Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium240mg10%
    Potassium1750mg50%
    Protein15g29%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate104g35%
    Dietary Fiber12g48%
    Sugars5g10%
    Vitamin A35%
    Vitamin C80%
    Calcium25%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jacklyn C. 6 years ago
    This was such an incredible recipe we made it twice in the same week! We skipped the ricotta and used mozzarella instead - it was delicious! We also used walnuts because that's what we had in the pantry and it was great both times. The second time we made it, we didn't have an onion, so we added roasted butternut squash instead. It pairs VERY well with the cranberries!

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